ASHTON'S FAMOUS BAKED BEANS, #195

A few years ago my wife Dottie and I hosted about 30 people for a chicken barbeque at our house. Besides a lot of chicken we also had a triple recipe of baked beans. The recipe is one that we had created and enjoy serving for picnics and special events. Among the people who were there were politicians including local county and state officials. I used my special BBQ sauce (recipe #55). I thought that everyone would be raving over the chicken and sauce but knew when I saw some people scraping the bottom of the pan of baked beans and one of the speakers saying how great they were that it was the beans that were that everyone loved more than anything else. The recipe that I am giving you is the one that they really liked and I am sure it is one that you also will love.
PREPERATIONS:
Place a large bag of navy beans in a soup pot
with 2 1/2 qts of water overnight or about 12 hours
Begin making the beans the following day early in the
morning
INGREDIENTS:
2 1/2 qts of water
1 large bag of navy beans
6oz package of salt pork diced
1/2 cup of virgin olive oil
8 oz of brown sugar
8 oz of brown sugar
6 oz of molases
2 medium onions, peeled, \
cut in half and sliced
1 tbls of dry mustard
1 tsp of black pepper
DIRECTIONS;
1. pour the 2 1/2 qts of water
into a larg soup pot and add
the beans in and soak overnight
2. start to make the beans early
the next day or about 10 hours
before serving
3. pour 2 1/2 qts of water back
into the soup pot and bring
to a boil and add the beans
and boil them about 10 minutes
and drain the water
4. now add the beans to a large
ceramic casserole and add 3
cups of water
5. In a large fry pan add the 1/2
cup of virgin olive oil over
moderate heat
6. add the salt pork and saute
about 8 to 10 minutes
7. add the onions with the
salt pork and saute until
the onions are slightly
brown
8. add the salt pork and onions
as well as all the rest of the
ingredients to the beans
in the casserole and stir
well until well incorporated
9. bake covered 4 hrs at 350 degrees
10 remove the lid and bake an additional
2 to 3 hrs until the beans are tender
11. taste for flavor and salt and adjust
if necessary
12. this recipe will serve 8 to 10 people
generously

MY FAVORITE GOULASH, ASHTON STYLE # 194

Goulash is actually a type of stew but with more class than the normal stew. I believe it was first developed in Hungary and If done right it has a great flavor and a rich color as opposed to the normal stew. I hope you will try this goulash as I think you will be happy with the results!
INGREDIENTS:
2 cups of homemade spatzel if possible
2 lbs of chuck roast or for a more tender
meat use 2 thick rib steaks
3 cups of fresh tomatos diced
2 medium onions, peeled, cut in half
and sliced
4 stalks of celery cut into small pieces
1 greem pepper minced
4 carrots peeled and cut into small pieces
6 oz of salt pork
1/2 cup of virgin olive oil
3 tbls of parsley
4 cloves
2 tbls of flour
1 tbls of Millers or eqivilent chicken base
2 tsp of Kitchen Bouquet
1 good pinch of red pepper flakes
1 cup of good red wine
DIRECTIONS:
1. cut beef into 1/2 inch or so pieces
2. pour the oil into a large fry pan
over moderate heat
3. add the salt pork and saute until slightly
brown and set aside
4. add the onions, carrots, green pepper,
until the vegtables are slightly brown and
set aside
5. add the beef pieces and saute until the meat
is nicely brown (set aside)
6. add the stick of butter to the pan until
melted and add the flour and stir in until it
makes a good roux then add the wine and stir
util slightly thick
7. add the chicken base, Kitchen
Bouquet and stir in until the sauce is
nice and brown (you may wish to add an additional
1/2 cup of water or wine)
8. return the salt pork and beef and vegtables
and saute until all is incorporated about 20
minutes constantly stiring
9. check for salt, taste
MAKE SPATZEL RECIPE 193)

VEAL KIDNEYS IN ONION SAUCE ASHTON STYLE #193

One of my fathers favorite recpes was kidneys made several ways, including with onions and tomato sauce, steak and kidney pie, and with onions and gravy. The kidneys he used were beef kidneys which had a tendency to smell up the house with the smell of kidneys. I found that veal kidneys were more mild and smelled less when cooking. One of my favorite kidney recipes was steak and kidney pie and kidneys with onion gravy. I urge you to try any of these recipes including the one I am giving you now kidney with onions and gravy!
INGREDIENTS:
2 lbs of veal kidneys (if possible)
removing the fat and cutting them
up into individual kidney pieces
3 medium size onions, peeled, cut
in half and sliced
4 cloves of garlic, smashed, peeled
and cut in half and smashed again
4 carrots, peeled and cut juliened
4 stalks of celery, cut length wise
and cut in half




HOME MADE BAKED BEANS!




















!

LAMB CHOPS WITH DARK SAUCE AND SPAETZLE, ASHTON STYLE # 192

INGREDIENTS:
4 to 6 large lamb chops cut about
an inch each
6 potatoes each the size of a golf ball
and boil them into a qt of water in a
sauce pan until slightly soft (set aside)
4 carrots peeled and juliened
3 medium onions, peeled, cut in half
and sliced
1 stick of butter
2 stalks of celery
1 lb of crimini or button mushrooms
1/2 cup of virgin olive oil
1 tbs of Millers or equivilent beef
base
2 tsp Kitchen Bouquet or Worstershire sauce
1 cup of sherry wine
1 tsp of black pepper
DIRECTIONS:
1. pour 1/2 cup of oil into a large fry pan
over moderate heat
2. add a half stick of butter into the oil
in the fry pan and let it melt
3. add the onions and lamb chops and saute
until well browned (set aside)
4. add the carrots and continue to saute
about 10 minutes
5. add the potatos mushrooms, celery, and
continue sauting
6. add the tsp of beef base and kitchen Bouquet into
a cup of sherry wine and stir well and then
pour into the fry pan and stir in until well
mixed
7. return the lamb chops and continue sauting until
chops are slightly brown but slightly rare
8. taste for salt and serve
9. this recipe will serve 4 to 6 persons
SPATZEL RECIPE
INGREDIENTS:
1 cup flour
1/4 cup milk
2 large eggs
1 pinch white pepper
1/2 tsp salt
2 tbls butter
1 gallon water for cooking
spatzel
DIRECTIONS:
1. mix together, flour,
salt, white pepper
2. beat eggs
3. add eggs and milk to the dry
ingredients constantly
stiring until smooth
4. boil the gal of water
5. using your hands, handle
small amount of the dough
and hold hands together
and allow the dough to drop
into the boiling water a little
at a time until all the dough
is gone
6. you may wish to sprinkle the
spatzel on each lamb chop and
then pour sauce on each
1

LEEK AND POTATO SOUP, ASHTON STYLE #191

leeks are related to onions but are more mild. For me their excellent for soups and also excellent
comined with potatos such as scallop potatoes,mashed potatoes, one pot meals and other recipes. The recipe
I am giving you is a traditional way of making a very delicious soup with leeks and potatoes. I urge you to
try it as I am sure you will like it.
INGREDIENTS:
one,3 lb frying chicken simmered in 2 qts of
2 qts of water with the chicken base for about
1 1/2 hrs and then removed and used for chicken
salad or you can dice the chicken and use them in
your leek, potato soup and change the name to leek,
potato and chicken soup
3 or 4 large leeks cut and washed as it is common
to have dirt between the leek leaves and slice all
the white and all the light green part of the leeks
about a half inch each; disgard the darker green
6 potatoes, peeled and diced
4 carrots, peeled and sliced into pieces
2 medium onions, peeled, cut in half and sliced
4 cloves of garlic, peeled, smashed, cut in half
and smashed again
1/2 cup of parsley, fresh or dried
2 tbls of Millers or equivilent chicken base
1 stick of butter
1 cup of heavy cream
1/2 cup of virgin olive oil
1/2 tsp of white pepper
(optional- 2 good pinches of saffron
DIRECTIONS:
1. put 2 qts of water into a large soup pot
2. add the soup base and the whole chicken
and bring to a boil and simmered about
1 1/2 hrs and then remove the chicken
and reserve the chicken stock
pour the 1/2 cup of virgin olive oil into
a large fry pan
3. add half of the butter and stir into the
oil until melted
4. add the leeks, carrots, potatoes, garlic
and onions and saute until all are slightly
brown
5. add all the vegtables into the stock and
stir in until incorporated
6. add saffron, heavy cream, and pepper into
the stock and simmer about another 40 minutes
until well incorporated
7. this recipe will serve 6 to 8 persons

TRIPE, SAUSAGE, AND PASTA IN A RICH VEGTABLE TOMATO SAUCE ASHTON STYLE # 190

Tripe is one of those recipes that the poor made because it was very inexpensive
and one could combine with other vegtables, pasta,and herbs to make a very good dinner
at little to no cost. The problem is that the discription of the kind of meat it was and
where it came from was not always appreciated when one was told it was from the stomach
of a cow! This recipe is different from the "Tripe Stew" recipe #157. The focus of that
recipe was using a variety of vegtables and herbs. It did contain tomato sauce though it
was not the focus. This recipe that I am giving you does focus on the use of tomato sauce
with neckbones, sausage,and pasta with the tripe. I can honestly say that the recipe is
one that I am very pleased to make and I believe it is one that you will find to be a very
wonderful dinner! my cousins carli and frank loved it even though they Please don't let
had never tried it before.the name Tripe prevent you from trying it!
INGREDIENTS:
2 lbs of tripe
1 pigs foot cut in half length
wise
1 lb of pork neckbones (OPTIONAL)
5 carrots, peeled and sliced
4 stalks of celery sliced
5 carrots peeled and slightly
thin sliced
6 cloves of garlic, peeled
and smashed
1 lb of Italian sausage cut
in 1 inch pieces
2 cans of Contadina Tomato paste
1 can of Contadina crushed tomatos
16 oz of sparkling white wine
1/2 cup of white vinegar
2 tbls of dried basil
1 lb mostacioli pasta
2 tbls of Millers or equivilent
chicken base
2 oz of sugar
pinch of red pepper flakes
1/2 cup of Parmesan cheese
3 bay leaves (removed at end)
DIRECTIONS:
1. pour 2 qts of water into
a large soup pot over moderate
high heat
2. add the pork foot, 1 1/2 lbs of
cleaned tripe
3. add 2 tbls of Millers or equivilent
chicken base
4. simmer for about 1 1/2 hrs
5. remove the tripe and cut into
about 4 inch pieces
6. pour 1/2 cup of virgin olive oil
into a large fry pan over moderate
high heat
7. add the sliced onions, celery, peeked
and sliced carrots and the 6 cloves of
smashed garlic
8. simmer the covered vegtables about a good 1/2
hour and then remove and set aside

GERMAN SOUR CREAM BAKED WHOLE CHICKEN ASHTON STYLE #189

The Germans make a recipe with rabbits called Hossenpheper which is a sweet and sour dish. The following recipe is a variation of the dish using rabbit but for this recipe one uses chicken. The main ingredient is sour cream and is actually very good. I urge you to try it and please let me know what you think about it.
INGREDIENTS:
1 whole frying chicken
3 medium onions, peeled, cut in half
and sliced
1/3 cup of virgin olive oil
1 stick of butter
2 tbls flour
1 1/2 cups sour cream
2 qts of chicken stock
2 tbls of Millers or equivilent
chicken base
1 cup of sparkling white wine
1 herb bouquet which includes
4 parsley sprigs, 3 bay leaves,
3 sprigs of thyme, and 3 bay leaves
tying all of these herbs together
4 potatos peeled and cut into cubes
1/2 cup of parsley
1/2 tsp pepper
DIRECTIONS:
1. pour 2 qts of water into a lg soup
pot over moderate heat and cook until
the water is almost to the boil
2. add the 2 tbls of Millers or equivilent
soup base stiring until it is well
incorporated
3. add a 3 lb frying chicken to the pot and
and simmer for about a 1/2 hr and remove
4. transfer the chicken to a 9 inch by 13 inch
metal or glass pan; add about 2 cups of stock
from the soup pot and braise it about 1/2 hour
peel 3 medium onions, cut in half and slice them
5. pour 1/2 cup of virgin olive oil in a large fry
pan and saute until slightly brown
6. now add the 4 cubed potatos to the onions and
continue to sauting them until they are slightly
brown and remove both the potatos and onions and
reserve
7. add the stick of butter into the fry pan and melt
the butter
8. add the 2 tbls of flour and using a whisk stir the
the flour with the butter until you have a roux
9. now add the sour cream and stir in well
10 now add the remaining chicken stock and stir in
until all is incorporated and smooth
11 now add the sparkling wine and stir well
12. now add a herb bouquet of 4 sprigs of parsley,
3 bay leaves, 3 sprigs o thyme and tie them all
together and put them into the soup pot
13. now add the chicken to the soup pot with 1/4 cup
of parsley and 1/2 tsp of pepper
14. ladle the liquid over the chicken and bake about
a half an hour or more until the chicken is done
15. this recipe will serve 6 to 8 people